Bedienungsanleitung George Foreman 24002 (Seite 8 von 16) (Englisch)

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Food Time

(mins)

Probe

Temp.

Grill

Temp.

Notes

VEGETABLES

Peppers 4-6 - 220ºC

Aubergine 6-8 - 220ºC Sliced

Asparagus 3-4 - 220ºC

Carrots 5-7 - 220ºC Sliced

Courgette 1-3 - 220ºC Sliced

Tomatoes 2-3 - 220ºC Halved

Onions 5-6 - 220ºC Cut into wedges

Mushrooms 3-6 - 220ºC Whole, at mushrooms

Corn on the cob 4-6 - 220ºC

OTHER

Haloumi 2-4 - 200ºC

• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry (depending on the

thickness and density of the food).

• Cook sh, prawns, etc., until the esh is opaque throughout.

• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.

• Check food is cooked through before serving. If in doubt, cook it a bit more.

• When cooking pre-packed foods, follow any guidelines on the package or label.

CARE AND MAINTENANCE

1. Press 2, then unplug the grill and let it cool.

2. Wipe all surfaces with a damp cloth or sponge.

3. Use a paper towel with a dab of cooking oil to remove stubborn stains.

4. Wash the grill plates in warm soapy water, or in a dishwasher.

5. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

6. Take extra care with the non-stick cooking surfaces.

• Don’t use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.

• Where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic,

and will not aect the operation of the grill.

RECIPES

CHILLI AND LIME BUTTERFLY CHICKEN Serves 4

Preparation time: 5-10 minutes plus 2 hours marinating time. Cooking time: approx. 8-10 minutes

• 4 butteried chicken breasts

• 3 tbsp chilli powder

• 2 tbsp olive oil

• juice and zest of 1 lime

• 4 garlic cloves, nely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

1. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making

sure it is covered. Cover with cling lm and leave to marinate in the fridge for at least 2 hours.

2. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and

cook until the probe alarm goes o.

SAUSAGE AND HERB STUFFED PORK Serves: 4

Preparation time: 10-15 minutes. Cooking time: approx. 8-12 minutes

• 250g sausage meat

• 30g fresh breadcrumbs

• 2 tbsp fresh parsley

• ½ tsp dried thyme

• ½ tsp dried marjoram

• 1 tsp black pepper

• 2 whole pork llets

1. Mix the sausage meat, marjoram, thyme, parsley, and pepper together.

2. Cut each pork llet into two then cut a slit into each piece to make a pocket. Stu the pockets with the sausage mixture

and fasten the edges together with the cocktail sticks.

3. Pre-heat your grill to 220ºC, and set the probe to 75ºC. Insert the probe into the middle of the largest piece of pork and

cook until the probe alarm goes o.

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